Greek-inspired smash tacos with spiced beef, a creamy cucumber salad with feta, and fresh vegetables.
These Greek tacos are based on the popular burger tacos – the principle is the same, but here with a Greek twist.
The meat is seasoned so you really taste the flavours of Greek cooking, and the juicy, crisp cucumber salad is dressed with Greek yoghurt and crumbled feta.
They taste wonderful, and they are really easy to make.
Keep the cucumber salad chunky – the chunkier it is, the crisper and crunchier it stays, and that is a good thing.
Greek tacos on the barbecue
You can easily cook the Greek tacos on the barbecue – on the grate or on a griddle plate.
I have a large fire-pit barbecue with a griddle plate all the way round, and it is brilliant for cooking burger tacos.
You can also prepare them ahead and keep them in the fridge until you are ready to cook. Press the meat out onto each tortilla, then stack them on a plate with baking paper between the layers and cover with cling film.
Ideal when you have guests.
I usually allow 2 per person and like to serve them with, for example, potato wedges, extra cucumber salad, tzatziki or a Greek salad on the side
Find inspiration for more Greek dishes – click here for the recipes.
Greek tacos
Ingredients
Greek tacos
- 500 g beef mince
- 50 g feta, crumbled
- 1 small onion, finely chopped
- 1-2 cloves garlic, grated or crushed
- 1 handful parsley, finely chopped
- 1/2 chilli, finely chopped – adjust to taste
- 1 tsp oregano
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp ground cinnamon
- Salt and freshly ground black pepper
- Oil for frying
Creamy cucumber salad with feta
- 500 g cucumber
- 1 small red onion, cut into thin strips
- 1 clove garlic, grated or crushed
- 200 g Greek yoghurt (10% fat)
- 75 g feta, crumbled
- 1 tsp Dijon mustard
- 1/2 lemon, juice only
- salt and freshly ground black pepper
To serve
- 8 small tortillas
- Fresh lettuce and sliced tomatoes
Method
Creamy cucumber salad with feta
- Cut the cucumber into chunky pieces – halves or quarters.
- Stir together the yoghurt, garlic, feta, Dijon mustard and lemon juice, and season to taste with salt and pepper.
- Toss the cucumber and red onion with the dressing.Chill until ready to serve, and adjust the seasoning with salt and freshly ground pepper before serving, if needed.
Greek tacos
- Mix the meat with the herbs, spices, onion, garlic, chilli and feta.Season with salt and pepper and mix thoroughly.
- Divide the meat into portions of about 75 g each, and press each portion out onto a tortilla so it covers the whole tortilla. Prepare them all before you start frying.
- Heat a splash of oil in a frying pan and fry the tacos for a couple of minutes over a good high heat, – meat side down. Press them down firmly with a spatula or similar for the first little while. Depending on the size of your pan, you can fry one or two at a time.
- Then flip them over and heat the tortilla side for about a minute.Set them aside and, if you like, keep them warm in the oven at about 80°C until they are all done.
- Top the warm tacos with the creamy cucumber salad, fresh lettuce and tomatoes.Season with freshly ground pepper.
Nutrition
Premium
Igen ny inspiration til fladbrød. Det var virkelig godt.
Hej Tonie
Ej hvor dejligt altså – tusind tak for den flotte anmeldelse 🙂
Warm wishes, Dianna